Description
This gluten-free apple galette pairs thinly sliced apples with a rustic crust made from cassava, chestnut, and almond flour, finished with a buttery hazelnut crumble. The chestnut flour brings a subtle caramel-like sweetness, while lemon zest, cinnamon, and vanilla keep the flavors bright and fragrant. It is a beautiful fall dessert made without refined sugar — and much easier to shape than a traditional pie.
Ingredients
For the crust
- 1 cup cassava flour
- 3 tablespoons arrowroot or tapioca flour
- 1/2 cup chestnut flour
- 1/2 cup almond flour
- 1 tablespoon monk fruit sweetener or inulin powder
- 1/4 teaspoon salt
- Zest of 1 organic lemon
- 2 pasture-raised eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, softened but not melted
- 4 tablespoons ice-cold water
For the apple filling and hazelnut crumble
- 4–5 apples, depending on size, such as Gala, Fuji, Honeycrisp, or Braeburn
- 1 tablespoon monk fruit sweetener or inulin powder
- 1 teaspoon cinnamon
- 1/4 cup roughly ground hazelnuts or pecans
- 1 tablespoon coconut oil
- 1/2 tablespoon yacon syrup (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Add the cassava, arrowroot or tapioca, chestnut, and almond flour to a food processor. Add the sweetener and salt and pulse to combine.
- Add the lemon zest, eggs, vanilla, softened coconut oil, and ice-cold water. Process on high until evenly combined. At this stage, the mixture will resemble coarse crumbs.
- Transfer the mixture to a bowl or sheet of parchment paper and work it with your hands until it forms a firm, cohesive dough. Shape it into a ball and refrigerate while preparing the apples.
- Halve and core the apples. Slice each half very thinly without pulling the slices apart, then leave the halves cut-side down to help prevent oxidation.
- Place the dough on a sheet of parchment paper and knead it briefly to make it more pliable. Flatten it slightly, cover it with a second sheet of parchment, and roll it into a round or rectangle approximately 1/8 inch (3 mm) thick. If the edges crumble, press them back together with your fingers.
- Remove the top sheet of parchment and transfer the dough, still resting on the bottom sheet, to a baking sheet.
- Arrange the sliced apple halves over the dough, gently pressing and fanning the slices as you work. Leave a border of approximately 1 1/2 inches (4 cm) around the edges. Sprinkle the apples with the cinnamon and sweetener.
- Using the parchment paper for support, lift and fold the edges of the dough over the apples. If the dough cracks, gently press it back together.
- Combine the ground hazelnuts with the coconut oil and sprinkle the crumble over the exposed apples. Bake for about 35 minutes, or until the crust and topping are golden brown. Watch carefully toward the end to prevent the hazelnuts from burning.
- If desired, brush a little additional coconut oil over the warm edges of the crust. Allow the galette to cool slightly before serving, or cool completely and refrigerate.
Notes
The galette can be served warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator. I prefer the texture after chilling.
Hazelnuts can be replaced with pecans, walnuts, or almonds or a mix.
The dough may crack slightly when rolled or folded. Press it gently back together with your fingers.
This is a dairy-free dessert. If you prefer, you can replace coconut oil with softened butter.